Low Carb Prawn Sushi

Satisfy your sushi cravings without the carbs with this delectable Low Carb Prawn Sushi! Made with tender cauliflower rice seasoned with a splash of rice vinegar, these rolls are a lighter, gluten-free alternative to traditional sushi. Juicy, perfectly cooked prawns are paired with crisp cucumber and creamy avocado, all tightly wrapped in nori for a delightful blend of textures and flavors. Garnished with sesame seeds and served alongside soy sauce and optional wasabi, this recipe brings classic sushi flavors to your table in a guilt-free way. Perfect for keto-friendly meals or low-carb entertaining, these easy-to-make rolls are as nutritious as they are delicious!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 200 grams Large prawns, peeled and de-veined
• 4 pieces Nori sheets
• 0.5 medium Cucumber, julienned
• 1 small Avocado, sliced
• 1 tablespoon Sesame seeds
• 1 tablespoon Rice vinegar
• 2 tablespoons Soya sauce
• 1 teaspoon Wasabi paste (optional)
• 0.5 teaspoon Salt
• 1 tablespoon Olive oil

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the leaves and rough chop the cauliflower into florets. Place the florets in a food processor and pulse until the texture resembles rice grains.

Step 2

Heat olive oil in a large pan over medium heat. Add the cauliflower rice and season with salt. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and any moisture has evaporated. Remove from heat and stir in rice vinegar. Allow to cool completely.

Step 3

While the cauliflower rice is cooling, prepare the prawns. Bring a pot of salted water to boil, add the prawns, and cook for about 3-4 minutes, until they are pink and opaque. Drain and set aside to cool.

Step 4

Lay a nori sheet smooth side down on a bamboo sushi mat. Spread a thin, even layer of cooled cauliflower rice over the nori, leaving a 1-inch border at the top edge.

Step 5

Arrange the cooked prawns, cucumber, and avocado slices in a line across the center of the rice.

Step 6

Using the bamboo mat, carefully roll the sushi away from you, ensuring the filling stays tightly wrapped. Apply gentle pressure as you roll to keep the sushi firm.

Step 7

Moisten the top border of the nori with a little water to seal the roll. Repeat the process with the remaining nori sheets, rice, and filling.

Step 8

Once all the rolls are assembled, take a sharp knife and slice each roll into 8 pieces. For best results, clean the knife with a damp cloth between cuts.

Step 9

Garnish the sushi rolls with sesame seeds and serve with soya sauce and optional wasabi paste for dipping.

Nutrition Facts

Serving size	(891.0g)

Amount per serving	% Daily Value*
Calories	713.1

Total Fat 36.7g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 3.5g
Cholesterol 390mg	0%
Sodium 4226.2mg	0%
Total Carbohydrate 41.7g	0%
Dietary Fiber 19.8g	0%
Total Sugars 10.8g
Protein 66.1g	0%

Vitamin D 304IU	0%
Calcium 301.8mg	0%
Iron 5.2mg	0%
Potassium 2809.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.4%

Protein: 34.7%

Carbs: 21.9%